Beef with Coconut rice

 

Stir fried Beef served with Coconut rice

 

 

A tasty dish of marinated stir fried beef and vegetables that works fantastically with coconut rice. The marinate serves both to tenderise the beef and to give a delicious rich smoky taste to the final dish. It is best to marinate the beef for at least a couple of hours before, however the final cooking is extremely quick.

 

The end result is a delicious tender beef stir fry with a rich smoky flavour that will beat your local take away hands down.

 

 What's needed   

 

For the marinate

 

1 tablespoon brown sugar

1 tablespoon five spice

1 tablespoon shaoxing rice wine

2 teaspoon ground coriander

2 teaspoon sesame seeds

1 tablespoon fish sauce

1 tablespoon Dark soy sauce

1 tablespoon Worcestershire Sauce

Juice of one lime

Ground black pepper

 

 

For the coconut rice

Jasmine rice

Coconut milk (one tin)

2 Lime leafs

 

For the dish

Thin beef steak -Sirloin/sandwich/frying

1 stick lemongrass

2 lime leafs

1 medium/large red chilli

Root ginger (3/4 thumb sized)

3-4 cloves garlic

Palm full of cashew nuts (or peanuts)

Stir fry oil

3 Spring onions

1 red bell pepper

1 carrot

1-2 sticks celery

1 medium brown onion

Fresh coriander (small bunch)

 

optional extras- broccoli spears, green pepper, spring greens, water chestnuts, baby sweet corn, green beans.  Most stir fry vegetables will work well.

 

 

Preparation

First step is to prepare the beef and to marinate. This is best done at least a few hours before cooking.

 

 

1. Start by tenderising the steak- beat with a rolling pin or meat hammer. Just imagine its someone you don't like, give it a good pounding.
2. In a bowl add all of the marinate ingredients and stir until all the sugar has been dissolved.
3. Cut the beef into thin strips then add to the marinate, give a good stir then put in the fridge for a couple of hours.

 

•  Next very finely chop the garlic, lemon grass (inner part, discard outer husk), lime leafs and chilli. Add this to a small ramekin

  

  
  

  

•  Next chop all your stir fry ingredients and collect in a bowl ready to add to the wok

 

•  Before cooking measure out the required amount of jasmine rice and pre boil the kettle. Put the wok on the heat to get it smoking hot. It is very important to keep your heat on maximum to cook everything quickly.

 

 Get cooking

 

1. Put your rice on- add one can of coconut milk, a couple of lime leafs, salt and sufficient boiling water. Cover and cook as per rice instructions.
2. Add a little stir fry oil to the wok. Use tongs to remove the meat from the marinate (retain this for later) and flash fry. Ensure the wok is smoking hot and stir fry for one minute to sear the beef. Remove the beef and retain it in a separate glass bowl.
3. Add a little more oil to wok if required then add the lemongrass, chilli, garlic, ginger and lime leaf. Stir fry for just over one minute until fragrant. Make sure you don't burn the mixture, remove wok from heat if required.
4. Add the stir fry vegetables and stir fry for a minute.  
5. Next add the marinate liquid reserved from earlier. Stir and fry for another minute.
6. Return the beef to the wok and stir fry for a further minute
7. Remove from heat. Add a generous amount of roughly chopped coriander.
8. Serve and eat immediately.

 

 Below are some pictures of some variations in vegetables used.